Ingredients

The following ingredients have 20 Servings
  • 3 cups flour (, plain/all purpose)
  • 3 tsp baking powder
  • 1 tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp mixed spice ((Note 1))
  • 1/4 tsp ground cloves ((Note 2))
  • 85g / 5 1/2 tbsp unsalted butter (, softened (Note 3))
  • 3/4 cup brown sugar ((Note 4 re: light or dark brown))
  • 1 large egg (, at room temperature (Note 5))
  • 2 tsp vanilla extract
  • 1/2 cup molasses, light / true ((NOT blackstrap)(Note 6))

Instruction

  • Whisk Dry Ingredients on one bowl.
  • Cream butter & sugar - In a separate bowl, cream the butter and sugar together using a stand mixer or electric beater on speed 7 for 2 minutes, or until light and fluffy.
  • Egg & vanilla - Add the egg and vanilla, then mix on speed 5 until combined (~30 sec).
  • Molasses - Add the molasses, mix for 1 minute using speed 2.
  • Gradually add dry ingredients - Add 1/4 of the Dry ingredients, then mix until you can't see flour (start on speed 1 to stop flour flying everywhere!). Repeat until all Dry ingredients are mixed in, then mix for further 15 seconds. Dough should be soft and a bit sticky - see video for texture.
  • Refrigerate - Pat dough into a disc shape, wrap in the cling wrap and refrigerate for at least 2 hours or until firm. (Can refrigerate 5 days or freeze 3 months).
  • Preheat the oven to 375°F/190°C (170°C fan) and set a shelf in the middle. Line 3 x baking trays with parchment/baking paper.
  • Take the dough out of the refrigerator and cut into half. Wrap half and return to the fridge.
  • Roll out (Note 7)- Sprinkle a sheet of baking paper very lightly with flour. Place dough on top, sprinkle surface very lightly with flour. Place another sheet of baking paper on top. Roll dough out until 4mm / 1/6" thick using a rolling pin. As you work, flip and if paper is wrinkling, peel it off then put if back on, smoothing out wrinkles.
  • Cut out shapes (Note 8) - Use a gingerbread cookie cutter to cut out gingerbread men shapes, firmly pressing to cut all the way through. If the dough sticks to the cutter, dip it into flour.
  • Transfer - Use a palette knife (or large knife) to transfer shapes onto baking sheet. Place 6 on the first sheet. Tidy edges if necessary using a butter knife.
  • Bake Tray 1 - Bake for 12 minutes (for classic light golden) or 14 minutes (dark golden and crisp). Then remove and cool fully on tray.
  • Repeat - Meanwhile, gather scraps of dough, press together then roll out again. If dough is sticky, return to refrigerator and work on the other half of the dough instead. Repeat rolling out and cutting out. You should have 18 to 20 gingerbread men in total (depending on cutter size)
  • Trays 2 & 3 - Fill and bake 2nd and 3rd tray with gingerbread men, 6 to 8 on each tray. I find the workflow that works best is baking one tray at a time ie. roll/cut-out/fill/bake one tray while you prepare the next.
  • Decorate - Fully cool on trays, then decorate! Use a half batch of this Royal Icing recipe to pipe and stick on decorations (sets hard and doesn't soak into cookies). The recipe makes more than you need, but it's impractical to make less. So freeze leftovers in fully sealed piping bag for future use.